NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, lemon juice, sea salt, and black pepper until well combined.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with half of the harissa marinade.

• 4

  On the other side of the sheet pan, toss the cauliflower florets, sliced red bell pepper, and red onion with the remaining olive oil and the rest of the harissa mixture.

• 5

  Spread the vegetables out in a single layer to ensure they roast evenly and get those delicious charred edges.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain.

• 8

  Plate the sliced chicken with the roasted vegetables and garnish with a sprinkle of fresh chopped parsley for a pop of color and flavor.